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Cover the base of a large frying pan (skillet) with a thin layer of oil and heat well.
Add the sliced leeks with a pinch of salt and the coriander seeds, and cook over a medium heat until well caramelised.
Pour in the wine and allow it to evaporate, then add the stock and the chopped tomatoes, and cook for 15 minutes on a low-medium heat.
You can cover the pan with a lid, in which case you need to reduce the heat even more to a gentle bubble.
Add the olives, lemon zest and juice, and cook for 5 minutes more.
Adjust the seasoning to taste.
Serve with bread, burghul wheat or rice.